Below are a few healthier sides. Some I kinda just threw together and they're "hubby approved," others I found around the web and plan on trying this week.
Sesame-Ginger Broccoli Slaw
dressing from one lovely life
For sesame-ginger dressing:
4 Tbsp rice vinegar
2 Tbsp canola oil
1 Tbsp sesame oil (it’s not too strong in this. Promise.)
5 tsp soy sauce
4 tsp sugar
2½ tsp fresh ginger, minced
2 tsp sesame seeds (optional)
½ tsp pepper
½ tsp Asian chile sauce (optional)
For the salad:
1- 12 ounce bag Broccoli Slaw
1/8 cup sunflower seeds
1/4 cup fat-free feta cheese, optional
*Extras* 1/4 cup shredded carrots, 1/4 cup shredded purple cabbage, chopped celery
In a jar or lidded airtight container, combine dressing ingredients and shake to combine well.
In a large bowl combine salad ingredients.
Up to an hour before serving, toss just enough dressing with the salad mixture to coat. You’ll likely have leftover dressing.
OR...My favorite...Roasted Brussels Sprouts and Garlic!
Fat-Free Sweet Potato Fries
from fitness magazine
2 medium sweet potatoes (about 1 pound total)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon ground black pepper
1. Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray; set aside. Scrub potatoes and cut lengthwise into quarters. Cut each quarter lengthwise into four wedges. Arrange potatoes in a single layer in pan. Coat lightly with cooking spray.
2. Combine salt, cumin, chili powder, paprika, and pepper in a small bowl; sprinkle over potatoes.
3. Bake for 20 minutes or until brown and tender, turning once.
I know I'll be making the Broccoli Slaw this Thanksgiving. My hubby keeps asking if there's anymore left!